Wolfgang Puck BFPR0007 manual Brunch Pizza with Scrambled Eggs and Smoked Salmon

1/4 cup grated mozzarella cheese 1/4 cup grated Fontina cheese

2 ounces smoked salmon, sliced very thin

Chopped chives, for garnish

2 tablespoons salmon roe, optional

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 45

Brunch Pizza with Scrambled

Eggs and Smoked Salmon

Makes 2 servings

INGREDIENTS

6 ounces Pizza Dough (see separate recipe in Dough & Crust section) Chili Garlic Oil (see separate recipe in Sauces & Dressings section)

4 large eggs 1/4 cup milk

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

METHOD

1Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.

2On a lightly floured surface, stretch or roll out the dough to an 8-inch round. Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil. Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes. Remove from the oven and set aside.

3In a medium bowl, whisk together the eggs, milk, salt, and pepper. Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted. Add the egg mixture and cook, stirring constantly, until the eggs are slightly set, but still fairly undercooked, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them. Remove from the heat and remove from the pan to stop the cooking.

4Spread the eggs on the pizza dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.

5Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering completely. Garnish with the chopped chives and salmon eggs.

Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House; 1st edition (November 7, 2000)

Calzone with Artichokes Hearts

& Porcini Mushrooms

Makes 4 calzones, 12 servings

INGREDIENTS

Pizza dough (see separate recipe in Dough & Crust section) 2 tablespoons extra-virgin olive oil

2 large artichoke hearts, very thinly sliced

1 1/2 cups fresh porcini, sliced if large Salt and freshly ground pepper

2 tablespoons chile oil

1 cup grated Italian Fontina

2 cups grated Mozzarella

2 tablespoons chopped garlic, blanched

3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish 2 tablespoons unsalted butter, melted

2 tablespoons freshly grated Parmesan

METHOD

1Divide the pizza dough into 4 equal pieces.

2Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.

3Place a large sauté pan over high heat. Add the olive oil and when it is hot, sauté the artichoke hearts and mushrooms. Season to taste with salt and pepper. Pour off any excess oil and let the vegetables cool.

4Roll or stretch the dough, 1/4 at a time, into 9-inch circles. Place the dough circles, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.

5Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.

6Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.

Recipe courtesy Wolfgang Puck

45 46